Cabbage promotes the dissolution of urate salts, speeds up the excretion of uric acid, and is suitable for gout patients to consume.
Cabbage is a common vegetable on people’s dining tables and has high nutritional value. There are sayings in folk culture such as “Cabbage is better than a hundred dishes” and “Cabbage in winter is as beautiful as bamboo shoots.” Traditional Chinese medicine believes that cabbage has a slightly cold nature, sweet taste, and functions such as diuresis, relieving constipation, clearing heat, and detoxification. It is a good vegetable for supplementing nutrition, purifying the blood, promoting metabolism, suitable for the general public, and especially suitable for gout patients.
1. Nutritional Analysis
Cabbage is rich in vitamin C, which can increase the body’s resistance to infections. Additionally, cabbage has a high calcium content; research has shown that a cup of cabbage juice can provide almost as much calcium as a cup of milk. Therefore, for those who are not suitable for or consume dairy products minimally, they can obtain calcium by consuming an adequate amount of cabbage. The zinc content in cabbage is higher than that in meat and eggs, promoting growth and development in the human body. The trace amount of molybdenum in cabbage can inhibit the production and absorption of nitrosamines in the body, exhibiting certain anti-cancer effects.
2. Anti-Gout Diet
Cabbage can effectively enhance the body’s absorption of calcium, playing a role in relieving arthritis symptoms caused by gout. Cabbage can also promote the dissolution of urate salts, accelerate the excretion of uric acid, and have a diuretic effect. The rough fiber in cabbage can promote intestinal peristalsis, prevent constipation, and maintain smooth bowel movements. These factors effectively prevent gout and alleviate gout attacks. Cabbage is also a low-purine vegetable, suitable for long-term consumption by gout patients.
3. How to Consume
Cabbage can be consumed raw, cooked, or pickled. After washing and drying, it can be used to make various dishes;
Cold cabbage heart salad is crisp and delicious, with a fresh taste, making it a popular dish;
Pickled cabbage is delicious, appetite-enhancing, and easy to prepare;
Cabbage can also be used in soups, stews, as a stuffing for fillings, or stir-fried.
It is important to note that during the fermentation process, cabbage can produce nitrate, which can cause hemoglobin in the blood to lose its ability to carry oxygen, leading to severe oxygen deficiency in the body and even life-threatening situations. Rotting or overnight cabbage should not be consumed. When stir-frying cabbage, blanching with boiling water for a short time can deactivate the vitamin C oxidase, preserving vitamin C. The blanching time should not exceed 20-30 seconds for optimal preservation.
4. Recommended Recipes
(1) Fresh Cabbage Rolls
Ingredients: 5 cabbage leaves, 1 carrot, 1 cucumber, 1 egg, 5 ml vegetable oil, 5g salt, 5g sugar, 1 tbsp soy sauce, adequate sesame oil.
Preparation:
â‘ Wash the cabbage, blanch in boiling water for about 30 seconds, cool in cold water, and drain excess water; peel the carrot, cut into thin shreds, stir-fry in hot oil for about 1 minute.
â‘¡ Beat the egg into a mixture, make an egg skin in a hot pan, cool and cut into thin shreds; wash and cut the cucumber into shreds.
â‘¢ Lay the blanched cabbage leaves flat, place carrot shreds, egg shreds, and cucumber shreds on half of the cabbage leaf, roll up the cabbage leaf. After rolling all cabbage leaves, cut in half, then mix salt, sugar, sesame oil, and soy sauce as a dipping sauce.
Effects: Fresh cabbage rolls aid digestion, diuresis, and bowel movement, improving patients’ physical condition and promoting nutrient absorption, serving as a nutritious meal for gout patients.
(2) Stir-Fried Cabbage with Black Fungus
Ingredients: 4 cabbage leaves, a small bunch of black fungus, adequate salad oil, 3g salt, 1 clove of garlic, 1 tbsp rice vinegar, adequate sesame oil.
Preparation:
â‘ Wash and cut the cabbage into small pieces; soak the black fungus in warm water for 1 hour and remove the roots; slice the garlic.
â‘¡ Heat a little salad oil in a wok, stir-fry the cabbage quickly until it releases water, then set aside.
â‘¢ In the same wok, add salad oil, stir-fry the garlic until fragrant, stir-fry the black fungus, add salt and rice vinegar to season, add the previously stir-fried cabbage, stir-fry, and finish with a few drops of sesame oil before removing from heat.
Effects: Black fungus has detoxifying and anti-cancer properties, while cabbage promotes metabolism. The combination is nutrient-rich and can effectively prevent and alleviate gout, suitable for long-term consumption by gout patients.
(3) Melon and Cabbage Stir-Fry
Ingredients: 100g melon, 200g cabbage, adequate salt, 4 cloves of garlic, adequate vegetable oil.
Preparation:
â‘ Wash the cabbage and cut into sections; peel and slice the melon; mince the garlic.
② Heat vegetable oil in a wok, sauté the garlic until fragrant, then stir-fry the cabbage.
â‘¢ Once the cabbage is soft, add the melon, stir-fry briefly, add salt, mix well, and remove from heat.
Effects: This dish aids digestion, moisturizes the intestines, diuresis, and has a deworming effect. It is suitable for gout patients who are weak and have intestinal parasites.
(4) Garlic-Flavored Cabbage
Ingredients: 250g cabbage, 1 head of garlic, 3g salt, 2g chicken essence, adequate vegetable oil.
Preparation:
â‘ Wash the cabbage, cut into chunks, separate the stems and leaves; mince the garlic.
② Heat vegetable oil in a pan, when it reaches a moderate temperature, add the minced garlic to sauté.
â‘¢ Add the cabbage stems first, stir-fry briefly, then add the leaves, season with salt and chicken essence, stir-fry quickly, and serve.
Effects: This dish provides calcium, aids bowel movement, diuresis, and should be consumed regularly, suitable for gout patients in the relief phase.
